Teaching students to give back is a quality lesson worth teaching.
Serving sizes, individual tastes and other menu items served all contribute to portion control. Teach menu planning that doesn’t waste food, environmental resources and money.
Chef Adam Weiner describes how to control food waste costs at home with better planning and repurposing leftovers.
This food waste saying – Start Small and Finish It All - was taught to my daughter when she was an outdoor education instructor between 2013 and 2014 in Occidental, Calif.